01960naa a2200289 a 450000100080000000500110000800800410001902400420006010000150010224501400011726000090025752010700026665000240133665000180136065000280137865000140140665000160142065000110143665300250144765300220147265300250149470000190151970000200153870000240155870000250158277300630160719347272018-05-24       2012    bl uuuu     u00u1 u    #d7 a10.17660/ActaHortic.2012.934.1592DOI1 aBOTREL, N.  aQuality of italian tomato fruit from organic and conventional production systems and stored at two temperatures.h[electronic resource]  c2012  aThe quality attributes of Italian tomato fruit produced in organic and conven-tional systems, and packed and stored at room temperature (24±2.0°C and 32±2% RH) or cool conditions (12±1°C and 73±1% RH) for 20 days were determined. Color, firmness, titratable acidity, total soluble solids, vitamin C, lycopene, ? carotene, total phenolics and total antioxidant activity were evaluated. Concentrations of lycopene, ? carotene, vitamin C, acidity, phenolics and antioxidant activity were influenced by the cropping system, and time and temperature of storage. Fruit produced organically had higher concentrations of vitamin C throughout storage as well as higher soluble solids at 0, 10 and 20 days, and higher antioxidant activity at 0, 5 and 10 days than conventional fruit regardless of storage temperature. Fruit from the conventional cropping system had higher acidity than organically produced fruit at 5 and 15 days of room and cool storage. At 10, 15 and 20 days, there were no differences in lycopene concentrations of tomatoes between cropping systems.  aPostharvest systems  aArmazenamento  aLycopersicon Esculentum  aQualidade  aTemperatura  aTomate  aCultivo convencional  aCultivo orgânico  aSolanum lycopersicon1 aRESENDE, F. V.1 aLEITE, B. S. F.1 aNASSUR, R. C. M. R.1 aVILAS BOAS, E. V. B.  tActa Horticulturae, The Haguegn. 934, p. 1183-1188, 2012.